Creamy, cheesy and subtly sweet, this vibrant root vegetable gratin is a crowd-pleasing side that’s vegetarian, too.
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Preheat oven to 200°C. Lightly grease a 7-cup (1.75L) baking dish. Pour 1/2 cup (125ml) cream over the base of the dish and add the garlic. Season and stir to combine.
Use a large sharp knife or mandolin to cut turnips, swedes, beetroot and sweet potato into 3mm-thick slices. Place in separate bowls. Drizzle one-quarter of the remaining cream over turnip and sprinkle with one-quarter of the parmesan. Toss to combine. Repeat with swede, beetroot and sweet potato and the remaining cream and parmesan.
Working with 1 vegetable at a time, arrange slices vertically in the pan to make 4 rows. Cover dish tightly with foil and place on a baking tray. Bake for 30 mins or until almost tender.
Remove the foil and sprinkle with cheddar. Bake, uncovered, for a further 20 mins or until the vegetables are tender and the top is golden. Set aside for 5 mins to cool slightly. Season with pepper and sprinkle with thyme.
COOK. STORE. SAVE.
Got rosemary or sage on hand? Use either instead of lemon thyme here.